Braised red cabbage

Braising is a classic preparation for red or green cabbage because it brings forward the sweet and nutty flavors of the cabbage, which are enhanced here by sweet-tart balsamic vinegar. While a slow braise can be prepared in the oven, this quick braise uses the stovetop. Serving tip: This dish reheats well and makes a delicious bed for a piece of roast chicken, a poached egg, or simply prepared seafood.

Recipe Yield:
8 servings

Recipe Ingredient Details:

1/2largeyellow onion

1 medium headred cabbage(about 2 lbs. )

4 tablespoonsunsalted butter

1 cup low-sodium vegetable stock or water

1/4cupbalsamic vinegar

Recipe Instructions:
Slice onion into half-moons. Quarter cabbage; remove and discard core. Slice cabbage against the grain into ¼-inch strips.
Heat a large pot over medium heat and add butter to melt. Add onion and sauté, stirring frequently, until translucent and beginning to caramelize, about 8 minutes. Add cabbage and stir to coat with butter and onion mixture. Add stock or water, vinegar, and a pinch of salt, stirring to coat. Bring liquid to boil, then reduce heat and simmer, covered, 15-20 minutes, or until cabbage is tender, uncovering for last few minutes of cooking to reduce liquid. Finish with pepper and additional salt, if needed.